Print

Slow Cooker Thai Peanut Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This Slow Cooker Thai Peanut Chicken is a flavorful and creamy dish that combines tender chicken, butternut squash, and bell peppers in a rich coconut-peanut sauce infused with red curry paste and ginger. Perfect for an easy weeknight meal, it is served over brown rice and garnished with fresh cilantro, offering a balanced and satisfying Thai-inspired dinner.

Ingredients

Sauce

  • 2 cans light coconut milk
  • 1/4 cup peanut butter (creamy or crunchy)
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut sugar or brown sugar
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes

Main Ingredients

  • 2 pounds boneless skinless chicken breast (cut into 1 1/2-inch pieces)
  • 1 small butternut squash (peeled, seeded, and cut into 1/2-inch cubes)
  • 2 large red bell peppers (cored and thinly sliced)
  • 1 medium yellow onion (thinly sliced, about 3 cups)
  • 2 cups frozen peas (thawed)
  • 2 tablespoons freshly squeezed lime juice (about 1 lime)

For Serving

  • Prepared brown rice
  • Chopped fresh cilantro

Instructions

  1. Whisk the sauce ingredients. In a 6-quart or larger slow cooker, combine the light coconut milk, peanut butter, red curry paste, fish sauce, coconut sugar, minced ginger, garlic, and crushed red pepper flakes. Whisk until the mixture is smooth and well blended, creating the rich peanut curry base.
  2. Add and coat the main ingredients. Add the chicken pieces, cubed butternut squash, sliced red bell peppers, and thinly sliced onion to the slow cooker. Stir gently to coat all the ingredients evenly with the thick sauce mixture.
  3. Cook in the slow cooker. Cover the slow cooker and cook on high for 2 to 3 hours or on low for 5 to 6 hours, until the chicken is thoroughly cooked and the vegetables are tender but not mushy.
  4. Incorporate peas before serving. About 30 minutes before serving, add the thawed frozen peas to the slow cooker and stir them into the mixture to warm through and preserve their bright color.
  5. Finish with lime juice and serve. Just before serving, stir in the freshly squeezed lime juice for brightness and a touch of acidity. Serve the peanut chicken mixture over prepared brown rice and garnish with chopped fresh cilantro for a fresh, herbaceous note.

Notes

  • You can substitute chicken thighs for chicken breasts if you prefer a juicier, more tender texture.
  • If you like it spicier, increase the amount of red curry paste or crushed red pepper flakes.
  • Use crunchy peanut butter for added texture or creamy for a smoother sauce.
  • Brown rice adds a nutty flavor and extra fiber, but jasmine rice can be used as an alternative.
  • Make sure to peel and seed the butternut squash properly to ensure even cooking and pleasant texture.

Find it online: https://recipefeastful.com/slow-cooker-thai-peanut-chicken-recipe/